Brownie Bottom Cookie Dough Cheesecake Recipe

Brownie Bottom Cookie Dough Cheesecake is the ultimate treat for anyone who loves bold flavors and a mix of decadent textures.

Combining a rich, fudgy brownie base, a creamy classic cheesecake layer, and a safe-to-eat chocolate chip cookie dough crown, this showstopper dessert delivers maximum satisfaction in every bite.

Designed for bakers who want more than just a simple cheesecake, this recipe includes scratch-made layers, detailed techniques, and creative tips for troubleshooting and personalizing your masterpiece. Whether for a party or a personal craving, it’s a dessert worth savoring.

Ingredients Checklist

Start by organizing your ingredients. Each layer requires its own lineup, and having everything at room temperature makes a big difference in texture.

For the Brownie Base:

• 115g (1/2 cup) unsalted butter, plus more for greasing

• 120g (4 oz) high-quality bittersweet or semisweet chocolate, chopped (60-70% cocoa)

• 150g (3/4 cup) granulated sugar

• 50g (1/4 cup) light brown sugar, packed

• 2 large eggs, room temperature

• 1 tsp vanilla extract

• 65g (1/2 cup) all-purpose flour

• 25g (1/4 cup) unsweetened cocoa powder (Dutch-processed preferred)

• 1/4 tsp salt

For the Cheesecake Layer:

• 510g (18 oz) full-fat cream cheese, softened

• 150g (3/4 cup) granulated sugar

• 3 large eggs, room temperature

• 1 tsp vanilla extract

• 120g (1/2 cup) sour cream or Greek yogurt, room temperature

• 2 tbsp all-purpose flour

For the Cookie Dough Layer:

• 115g (1/2 cup) unsalted butter, softened

• 100g (1/2 cup) granulated sugar

• 100g (1/2 cup) light brown sugar, packed

• 120ml (1/2 cup) sweetened condensed milk

• 3/4 tsp vanilla extract

• 125g (1 cup) all-purpose flour (see safety note below)

• 1/2 tsp salt

• 170g (1 cup) mini chocolate chips

For the Chocolate Drizzle:

• 60g (1/3 cup) milk or semisweet chocolate chips

• 1 tsp neutral oil (vegetable, canola, or coconut)

Special Equipment:

• 9-inch springform pan (or a 9-inch round cake pan lined with parchment and overhang)

• Parchment paper

• Stand or hand mixer

• Mixing bowls, spatula, whisk

• Wire cooling rack

Safety Note on Raw Flour:
For edible cookie dough, it’s important to heat-treat your flour to kill bacteria. Spread the flour on a baking sheet and bake at 160°C/325°F for 6 minutes. Let cool before using.

Step-by-Step Instructions

Precision and patience make a difference with layered desserts like this. Here’s how to execute each step for flawless results.

1. Prepare the Pan and Oven

• Preheat oven to 175°C (350°F). Grease a 9-inch springform pan and line the base with parchment.

• Wrap the outside of the pan with two layers of foil to prevent leaks (especially if baking in a water bath).

2. Make the Brownie Layer

• Melt butter and chocolate together in a heatproof bowl over a saucepan of simmering water or using short bursts in the microwave. Stir until glossy and smooth.

• Whisk in both sugars until well combined and slightly cooled.

• Whisk in eggs, one at a time, then add vanilla.

• Sift in flour, cocoa powder, and salt. Fold together until just combined; don’t overmix.

• Spread batter evenly into prepared pan.

• Bake for 20–25 minutes, until the top is set but the center is still moist. The brownie will continue to cook under the cheesecake. Let cool to room temperature before adding the next layer.

3. Make the Cheesecake Layer

• Reduce oven temperature to 160°C (325°F).

• Beat softened cream cheese until completely smooth and fluffy (2–3 minutes), scraping the bowl well.

• Beat in sugar, then eggs (one at a time), mixing on low and scraping the sides between additions.

• Add vanilla, sour cream, and flour. Mix until just combined.

• Pour cheesecake batter gently over the cooled brownie layer. Tap the pan to release air bubbles.

• Bake for 45–55 minutes, or until the edges are set but the center still wobbles slightly. For best texture, use a water bath (set the springform in a larger roasting pan and fill halfway up the sides with hot water).

• Turn off oven, crack the door, and let cheesecake cool for 1 hour in the oven (prevents cracks). Remove and let cool completely on a wire rack.

• Refrigerate for at least 6 hours, preferably overnight, until fully set.

4. Make the Edible Cookie Dough Layer

• Beat softened butter, granulated sugar, and brown sugar together until pale and fluffy (about 3 minutes).

• Add sweetened condensed milk and vanilla, beating until combined.

• Add salt and (cooled, heat-treated) flour; mix until just combined.

• Fold in mini chocolate chips.

• If dough is very soft, chill 15 minutes to make spreading easier.

• Remove cheesecake from the pan and place on a serving platter. Use an offset spatula to gently spread cookie dough evenly over the chilled cheesecake, pressing gently to adhere.

5. Chocolate Drizzle

• In a microwave-safe bowl, heat chocolate chips and oil in 20-second bursts, stirring until just melted and smooth.

• Drizzle over the top of the cookie dough layer using a spoon or piping bag for a neat finish.

Tips for Perfect Results

A few expert tricks will elevate your cheesecake from good to outstanding:

• Heat-Treat Your Flour: Never use raw flour in edible dough; always bake it first to eliminate bacteria.

• Room Temperature Ingredients: Prevent lumps and ensure a smooth cheesecake by bringing all dairy and eggs to room temp.

• Don’t Overmix: Too much air in the cheesecake batter can cause cracks. Mix on low and only as much as needed.

• Cool Gradually: Both gradual oven cooling and chilling overnight in the fridge will set your cheesecake perfectly and prevent cracking.

• Water Bath: For an ultra-creamy cheesecake, bake in a water bath to avoid curdling and drying out the edges.

• Sharp, Hot Knife: For clean slices, dip a long knife in hot water and wipe dry between each cut.

• Firm Layers: Always allow the brownie base to cool before adding the cheesecake layer to prevent blending.

• Chill Cookie Dough: If your cookie dough is sticky, refrigerate briefly to make it easier to handle.

Serving Suggestions

Maximize the wow-factor and flavor with creative serving ideas:

• Serve each slice with a swirl of whipped cream and extra mini chips for contrast.

• Pair with a scoop of vanilla bean or cookie dough ice cream for the ultimate indulgence.

• Add fresh berries on the side to cut through the richness.

• For special occasions, sprinkle the top with crushed Oreos, toasted pecans, or caramel chips before the chocolate drizzle sets.

Final Thoughts

Brownie Bottom Cookie Dough Cheesecake is the ultimate dessert for serious sweet lovers and home bakers seeking a challenge.

By taking time with each layer, heat-treating flour for safety, and chilling thoroughly, you ensure every forkful is a perfect balance of fudgy, creamy, and chewy textures.

This dessert not only looks stunning but also offers endless options for customization, from adding peanut butter chips to swirling in caramel or using gluten-free flours for dietary needs.

With careful attention to each stage and professional-level tips, you’ll bake a showpiece worthy of any celebration.

If you want to explore flavor twists (such as adding espresso powder to the brownie, peanut butter chips to the cookie dough, or a caramel swirl in the cheesecake), just ask for extra variations!